Who loves Pineapple Tarts? Who? Who? Raise your hand please!
NOT ME! Hahaha
Sorry. I’m just not a pineapple person. :P
But my sister is. She’s a HUGE fan of Pineapple Tarts and also you may already know – Kuih Bangkit. Every year without fail she will bake one or two batch of pineapple tarts for Chinese New Year.
We have several Pineapple Tarts recipes ranging from the traditional crumbly type to Nyonya and Portuguese version. Tried all of them and she loves the crumbly type the most. So here I am sharing with you the recipe accompanied with step-by-step pictures.
Making Pineapple Tarts is not that tedious as some of you would think. Even the process of making Pineapple Jam is just a breeze. Serious!
First let’s prepare the Pineapple Jam.
The recipe calls for 250g grated pineapple but because we don’t have a grater (hahaha ~ spoiled ma and we’re lazy to grate it by hand), we used a blender.
Cut pineapple into small cubes.
Blend the pineapple until they are pureed. Strain the pineapple puree. As for the pineapple juice (after straining), you can drink ‘em! Hehe
Cook the strained pineapple puree with sugar and lemon juice. You can adjust the sugar/lemon according to your taste as each pineapple is different. We also add pandan leaves (optional).
Once it’s boiling, turn the heat lower and simmer for 30 minutes or until the jam thickens. Then sieve in 1/2 tbsp corn flour, mix well and turn off the heat quickly as the corn flour will burn very fast. Set aside.
Now for the pastry.
Add sieved flour, corn flour, salt, icing sugar, egg, butter and vanilla essence in a bowl.
Knead the dough…
… until all are combined nicely.
Now pull out your rolling pin and roll pastry into about 1/2 cm thickness on a floured surface.
Dust the pineapple tart mould with flour.
Press the mould onto the pastry, pressing the inner side (to mould the pattern). Then press the outer mould to stamp out the shape.
Then use your finger to push out the inner mould. Carefully remove the pastry with your other fingers.
Line them nicely on a baking tray.
Pinch some pineapple jam and roll into a ball about 1cm diameter. Place in the center of the tart.
Decorate the tart with ‘tic tac toe’ pattern.
Last step before putting them in the oven is to brush the tarts with egg wash go give a golden finish.
Bake in a preheated oven at 180oC for 10-15 minutes or till lightly brown.
Want some? Hehe
1. Don’t over dust the rolling pin and surface with flour, as over dust will make the pastry hard and not soft and crumbly.
Pineapple Tarts – Chinese New Year Cookies
Adapted from Amy Beh (newspaper cutting 1998)
Yields 60 pieces.
Ingredients for Pineapple Jam:
250g grated pineapple (ripe)
1 tbsp lemon juice
1 or 2 pandan leaves (optional)
1. Bring to a boil grated pineapple, sugar, lemon juice and pandan leaves.
2. Let it simmer for 30 minutes or until thickens.
3. Sieve in 1/2 tbsp corn flour.
Ingredients for Pastry:
1/4 tsp salt
2 tbsp corn flour
100g butter or margarine
1 1/2 tbsp icing sugar
1/4 tsp vanilla essence
1 egg yolk
1 egg yolk, beaten (egg wash; for a golden finish)
1. Sieve flour, corn flour, salt, icing sugar and vanilla essence into a mixing bowl.
2. Rub in margarine or butter and add egg yolk to form a dough.
3. Roll pastry into 1/2 cm thickness and stamp out with a cutter.
4. Pinch some pineapple jam and roll into a ball with 1cm diameter. Place on the center of the tart.
5. Decorate the tart with 2 strips of pastry placed to make a cross on the top.
6. Brush tart with beaten egg.
7. Bake in a preheated oven at 180oC for 10-15 minutes or till lightly brown.